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Hungarian Mushroom Soup (thanks kitiara!)

A lot of times, I'll be poking around the internet and then stumble on something that I want to try making right away. "I'm so hungry!" my stomach will whine. My mind will try that trick even if I've just finished eating dinner. kitiara posted a link to this recipe for Hungarian Mushroom Soup that I had to try. I wasn't sure what that would taste like but I love mushrooms and I love soup so it certainly seemed worth finding out. Yum! Easy to make and still tasted great even though I left out some ingredients I didn't have.

small photo of Hungarian Mushroom Soup

Hungarian Mushroom Soup

Prep Time: 15 Min
Cook Time: 35 Min
Ready In: 50 Min
Yield: 6 servings


4 tablespoons unsalted butter
2 cups chopped onions
1 pound fresh mushrooms, sliced
2 teaspoons dried dill weed [substituted tarragon]
1 tablespoon paprika
1 tablespoon soy sauce
2 cups chicken broth [or vegetable broth to make it vegetarian]
1 cup milk
3 tablespoons all-purpose flour
1 teaspoon salt
ground black pepper to taste
2 teaspoons lemon juice
1/4 cup chopped fresh parsley [omitted]
1/2 cup sour cream [omitted]

  1. Melt the butter in a large pot over medium heat. Saute the onions in the butter for 5 minutes. Add the mushrooms and saute for 5 more minutes. Stir in the dill, paprika, soy sauce and broth. Reduce heat to low, cover, and simmer for 15 minutes.

  2. In a separate small bowl, whisk the milk and flour together. Pour this into the soup and stir well to blend. Cover and simmer for 15 more minutes, stirring occasionally.

  3. Finally, stir in the salt, ground black pepper, lemon juice, parsley and sour cream. Mix together and allow to heat through over low heat, about 3 to 5 minutes. Do not boil. Serve immediately.

bigger photo of Hungarian Mushroom Soup

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Thanks. Your user icon has me hankering for jello!

I heart mushrooms. My friends often joke I have a hollow leg because of how much I like to eat.

I'd probably change this recipe entirely....
Keep the bare minimum.

I'll keep that in mind for future times when I don't have all the ingredients handy.

Heh..I like it when people appreciate their food! I'm on a big mushroom kick lately. Yesterday we had Mushroom-Onion Tartlets. I want to learn more mushroom dishes.

Did you put the onions and mushrooms in the food processor then fried them up like latke's?

What did this involve?You can give me the gist if you like.

I've got it typed up but I haven't posted it yet so I'll just cut/paste. This is from the manual that came with my KitchenAid stand mixer. I was very surprised by the pastry crust ingredients and was dubious that it would work but it tasted great.

Mushroom-Onion Tartlets

Pastry Crusts Ingredients:
4oz light cream cheese
2 Tbsp butter
3/4 cup all-purpose flour

Filling Ingredients:
1 Tbsp butter
8oz fresh mushrooms, coarsely chopped
1/2 cup chopped green onions
1 egg
1 tsp all-purpose flour
1/4 tsp dried thyme leaves
1/2 cup chredded Swiss cheese

To make pastry crusts:
Place cream cheese and 2 Tbsp butter in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 4 and beat about 1 minute. Stop and scrape bowl. Add 3/4 cup flour. Turn to speed 2 and mix about 1 minute, or until well blended. Form mixture into a ball. Wrap in waxed paper and chill 1 hour. Clean mixer bowl and beater.

To make filling:
Melt remaining 1 Tbsp butter in 10-inch skillet over medium heat. Add mushrooms and onions. Cook and stir until tender. Remove from heat. Cool slightly.

Divide chilled dough into 24 pieces. Press each piece into miniature muffin cup (greased, if desired).

For filling, place egg, remaining 1 tsp flour, and thyme in mixer bowl. Attach bowl and flat beater to mixer. Turn to speed 6 and beat about 30 seconds. Stir in cheese and cooled mushroom mixture. Spoon into pastry-lined muffin cups. Bake 375F for 15 to 20 minutes, or until egg mixture is puffed and golden brown. Serve warm.

Yield: 12 servings (2 tartlets per serving).

Per serving: About 98 cal, 4 g protein, 8 g carb, 6g fat, 33mg chol, 83mg sodium

Mmnnn, looks good. I love the silkiness of mushrooms in soups and sauces.

Me too. I used to hate mushrooms and then somewhere in my early 20s, I tried them again and realized I actually liked them. A lot. So glad I gave them another shot.

We really liked that soup. Thanks again for posting it!

Not really vegetarian, unless you substitute vegetable broth.

One of the first cookbooks I ever had contained a delicious Hungarian mushroom soup recipe. You'd look at the simple list of ingredients and wonder how that soup had the right to taste so good. I haven't made it in forever -- now I'm kind of hungry for it!

oops...right you are. I forgot to make that note on the recipe. Fixed now. Thanks!

This looks delicious. And easy to make vegan/vegetarian/gluten-free/etc/etc.

Thanks for sharing. I want to make this now.

Yes indeed...well worth making.

What type of mushrooms did you use?

I just used the white button mushrooms since that's what was on sale that week. I also like the baby portabella mushrooms. Really I like all mushrooms but I tend to go with whatever's on sale.

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